Healthy Eating: June Dairy Month

June is Dairy Month, a time to celebrate the family of dairy foods that includes milk, yogurt and cheese. June is also a time to honor the dairy farm families and milk processing companies that ensure milk remains a healthy, wholesome and safe product enjoyed by millions for thousands of years.

One way to honor dairy farm families during June Dairy Month is supporting the Great American Milk Drive. Milk is the most requested, yet least donated food bank item. While 68 gallons of milk are the average recommendation, most food bank clients only receive about one gallon per person per year.

The Great American Milk Drive is a year-round national effort that supplies coupons or vouchers to local food banks that families can redeem at retailers for the variety and size of milk, up to a retail cost of $5 that they prefer. Donate today at .

Another way is to promote USDA’s Summer Feeding program. When school is out, free meals are available for any child or teen ages 18 and under, no paperwork or enrollment required. For more information on summer meals, visit our Blog post.

Celebrate June Dairy Month and the family of dairy foods with a featured family meal of Grilled Mahi Mahi + Asparagus With Lemon Butter, Apple Cheddar Quinoa Muffins and Honey Poached Pears. Other recipes featuring dairy foods to enjoy all week long include Shrimp and Cheddar Grits, Real California Curried Carrot Soup, Skillet Tuna Noodle Casserole and Yankee Grits.

“Family Meals Matter” features registered dietitian–approved recipes with foods from all the food groups to reflect Dairy Council of California’s nutrition philosophy to elevate the health of children and parents. For more information, nutrition tools and additional family meal recipes, please visit our website, Healthy Eating Made Easier™

Grilled Mahi Mahi + Asparagus with Lemon Butter, EatingWell, photo by Peter Ardito.


(Includes ingredients to make at least four servings of each Featured Family Meal recipe)

1-1¼ pounds Mahi-Mahi, wild salmon, tuna or cod, skinned if desired, cut into 4 portions
2 bunches Asparagus, trimmed
Cooking spray, preferably canola oil
½ teaspoon Salt plus a pinch, divided
¼ teaspoon freshly-ground Pepper
⅛ teaspoon Garlic powder
2 tablespoons Butter
2 tablespoons lemon Juice

1 cup quinoa Flour
1 cup whole-wheat pastry Flour or gluten-free Flour blend
4 teaspoons baking Powder
1 tablespoon Sugar
¼ teaspoon Salt
2 large Eggs
1 cup Buttermilk
1 cup grated peeled Apple
2 tablespoons extra-virgin olive Oil
2 tablespoons minced fresh Chives or Scallion greens
1 cup shredded sharp cheddar Cheese, divided

2 ripe but firm Pears, peeled
2 cups red Wine
½ cup Honey
½ cup Water
Juice of 1 Lemon
Peel of ½ Lemon
½ cup California Raisins
½ cup coarsely crushed Amaretti cookies
Honey Cream
¼ cup low-fat sour Cream
1 teaspoon Honey
Pinch of Cinnamon